Eggplant Fry

1. 1

   Slice eggplants into round shapes. Small eggplants make nice round sizes, hence preferred.

2. 2

   In a blender grind the rice very well to form a uniform powder; a few unground grains are ok. Coat eggplant slices with turmeric, salt, ground rice, and seasoning. Coat the slices well with olive oil. The eggplant slices should be very well coated with the rice powder.

3. 3

   Heat oil in a frying pan, add the eggplant, fry on high for a minute and reduce the flame. Fry on low heat, until brown. Frying on low heat saves oil and makes the eggplant crispy. Serve with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.